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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Thai Shrimp Curry Recipe

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This recipe for Thai Shrimp Curry is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Chopped fresh cilantro
Lime wedges
Directions:
Directions:
Heat peanut oil in heavy large skillet over medium-high heat.
Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes.
Reduce heat to medium.
Add green onions and curry paste; stir until fragrant, about 1 minute.
Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.
Add tomatoes and boil 2 minutes.
Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.
Transfer curry to large shallow bowl.
Garnish with cilantro.
Serve, passing lime wedges separately.
Number Of Servings:
Number Of Servings:
8

 

 

 

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